Sunday, October 30, 2011

Peppermint Pinktober Macarons Mactweets challenge #24

As I type this I am looking over at my referral paper for a routine mammogram lying on the table and I am reminded to make the time to get it done. So I will also remind all of you out there to put your health first. Early detection is crucial.

This month has been unbelievable hectic. I barely squeaked these in under the deadline.The result was not what I envisioned (why do those visions of macs that dance in our heads always look so much better there than on the baking sheet? ) The idea was to make macs that looked like a starlight mint fashioning the stripes into the awareness ribbons. Oh well. These did not turn out the right color -too fleshy pink and the feet are a mess and my ribbons are sloppy but they do taste pretty good. The peppermint buttercream is especially tasty.

A big thank you to the ladies of Mactweets for dedicating this month's theme to such an important cause.

Peppermint Pinktober Macarons

For the shells:

I used the Tartelette's basic recipe. Use a kitchen scale for precise measurements.

*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.

Directions:

Sift the powdered sugar and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces and set aside.

Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)

Add the powdered sugar/almond/rose hips mixture to the egg white mixture and fold, using quick strokes at first then slow down. Add the food coloring and continue to fold No more than 50 strokes all together. The batter should have a "flowing like lava" consistency.

Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.

Let the macarons dry for about one hour until they harden.

Preheat oven to 300 degrees F

Bake for 18-20 minutes.

I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet.

Let cool completely and then match up the shells into pairs according to size and pipe in the filling.

For the Peppermint Buttercream filling:

Ingredients:

1/4 stick butter room temperature

1/8 cup milk

1 teaspoon peppermint extract

2-3 cups powdered sugar

Directions:

Beat the butter, milk and extract with one cup of the powdered sugar.

Add the remaining powdered sugar one cup at a time.

When everything is combined throughly, divide the frosting into two equal parts. Add pink gel food coloring to one half. Fit a pastry bag with a large star tip. Load the two colors of frosting in one at a time, the white color on one side and the pink on the other. Squeeze on the counter or on baking paper until the two colors come out together then fill the macs.